Carrot and mint salad

• 2 red onions, thinly sliced
• 2 tablespoons extra virgin olive oil
• ½ teaspoon

Put the onion, olive oil and ground coriander in a frying pan over medium heat and cook for about 10 minutes, or until the onion is caramelised. Transfer to a large bowl and season with sea salt and freshly ground black pepper.

Add the carrot, almonds, mint leaves, orange juice and rosewater and toss to combine. Spoon into a serving bowl and crumble the feta over the top. Garnish with t